I opened an alien restaurant in Genshin Impact, and Ning Guang cried with greed.

"This....... No problem, leave it to me.

Su Mufeng slapped his thigh and gritted his teeth in agreement.

Whoever let the cowhide just now have been blown out, he can only grit his teeth and agree.

Besides, isn't it just a different way to make beef? The general production method is similar, and it shouldn't be difficult to change it slightly.

What's more, Su Mufeng, who had made so many dishes in a row, could obviously feel that there was a mysterious power awakening in his body.

This power can make you feel more and more clear when cooking, so that you can absorb more cooking experience in the process of cooking.

In other words, Su Mufeng has now mastered a lot of cooking experience, so even if there is no recipe, it should not be a problem to make a dish in a different way.

Su Mufeng found a piece of beef brisket through the refrigerator provided by the system, which was neither big nor small, just enough to make one serving.

According to the system, the brisket was taken from the Andens cow, which is found in Teyvat and is only found in a grassland in the heart of the Whispering Forest, an orc territory.

The water conditions in the nearby sea are complicated, and the orcs are often infested, and the Antons cattle will run a lot every day in order to escape the capture of the orcs, and it is a black hornless beef cattle breed, short but very strong, and the meat is delicate.

There are strict procedures for breeding, slaughtering and storage of Antons cattle, so the quality of beef cattle is stable, the taste is very good, and the brisket is the best of the best, with an annual output of only 10,000 heads, the meat quality is exceptionally delicious, and the brisket is very chewy.

The beef used in the braised beef ordered by Amber is also taken from Antons beef, so the meat quality is also very good, and it also has the miraculous effect of improving physical fitness and improving immunity.

Su Mufeng washed the beef brisket, blanched it to remove the blood, then cut it into beef pieces of the same size, and boiled the beef brisket and cold water in a pot together.

Then use a little hot water to wash off the foam on it, then Su Mufeng poured oil in the pot, and after the hot oil came up, add garlic slices to stir-fry, because garlic can add the aroma of meat and remove the fishy smell of brisket.

Then add one-fifth of a tablespoon of the secret sauce and a quarter of the diced onion to stir-fry until fragrant, then put the blanched beef brisket and green onion into the pan and stir-fry.

After pouring a little cooking wine, four tablespoons of tomato sauce, two tablespoons of light soy sauce and stir-frying, take out the casserole, add hot water to cover the meat, add 50 grams of rock sugar, two bay leaves, a little black pepper, a dried red pepper, boil the water together over high heat and turn to low heat and simmer.

While braising the brisket, Su Mufeng found another tomato and cut half of it into thin slices, and the other half of the tomato into small cubes.

Then pour oil into the pan, add crushed tomatoes and stir-fry until thick, add large tomatoes, add a little rock sugar, and stir-fry.

Pour the stir-fried tomato paste into a bowl, stir in the tomato sauce, and stir-fry again.

Finally, pour the fried tomatoes into the beef broth, continue to simmer over low heat, simmer for 10 minutes, then turn to high heat, reduce the soup by half and then add the sauce to thicken, it is done.

By the time the brisket comes out, the soup will become very thick.

"Ding! Congratulations to the host, research and unlock the new recipe by yourself———— tomato sauce brisket, the system inspection quality is qualified, you can sell it to guests, and the price can be set by the host.

Just as Su Mufeng finished the pot of beef brisket in a ceramic bowl and plated it with celery leaves, the voice of the system suddenly sounded in his head.

"I didn't expect this to work? I just wanted to satisfy Zhongli's unique taste, but I didn't expect to unintentionally insert willows and willows into the shade, and unlock a new recipe.

Su Mufeng was stunned for a moment, and then said with a happy brow.

"Go and send the food to Zhongli first, it won't taste good when it gets cold later.

Su Mufeng shook his head, then found a tray and went to serve Zhongli in person.

After all, it was a newly developed dish, and Su Mufeng hadn't tasted it yet, so he naturally wanted to learn the feedback from diners as soon as possible.

"Your brisket with tomato sauce, please use it slowly.

Su Mufeng placed the bubbling aromatic tomato brisket in front of Zhongli, said lightly, and then turned around and walked to the side, waiting for Mr. Zhongli's evaluation.

Zhongli took a deep breath first, and a fragrance poured into his belly down his nose, seducing out his gluttony, and hunger rushed over him like a tidal wave.

Then, Zhongli looked at Su Mufeng and slowly commented,

"Hmm....... Yes, cooking pays attention to color, flavor, and fragrance, among which fragrance is particularly important, a good dish, to make diners want to eat the first time they smell the fragrance.

"The young chef's control of the heat is perfect, and the timing of the ingredients is just right, which gives the dish its unique flavor.

Hu Tao on the side couldn't sit still, and although he had already eaten two large bowls of mermaid pilaf, he couldn't help but stare at the bowl of beef brisket in ketchup in front of Zhongli and drool.

Seeing that Zhongli was still slowly commenting, Hu Tao hurriedly urged, "Okay, okay, okay, Zhongli, how about you taste it?"

"Okay, hall master."

Zhongli nodded, then picked up the spoon, took a breath and swallowed a saliva, and began to gently scoop up a mouthful of soup with the spoon, while not forgetting to popularize science to everyone in his mouth:

"Nowadays, people's aesthetic awareness has been greatly improved, and diners' pursuit of the beauty of the appearance of dishes is increasing day by day, especially in some high-end banquets, the beauty of the form of the dishes is particularly valued. "

The so-called beauty of form, that is, the shape of the dish should follow the formal beauty rules of symmetry, balance, repetition, gradual, harmony, contrast, rhythm, and rhythm, and should meet people's aesthetic requirements.

"Moreover, before tasting a dish, you must first taste its soup, so that you can taste it most comprehensively......."

Although his heart was already hungry, Zhongli still adhered to his previous style, unhurriedly popularizing knowledge for everyone.

This made Hu Tao, Xingqiu, and even Ningguang on the side a little impatient, they were all waiting to see Zhongli taste this very delicious tomato sauce brisket.

Hiss~

After Zhongli elegantly drank a sip of the soup of the beef brisket in tomato sauce, his whole body froze instantly.

After a long while, Zhongli broke away from this delicious taste, and after breathing a sigh of relief, he slowly said to everyone

, "The moment I drank this tomato sauce beef brisket soup, there was a rich sweet and sour taste that spread in my mouth, unlike ordinary tomato soup, this is a thick soup that curds the deliciousness of meat and vegetables. "

Beef is simmered to the limit after being lightly fried, and unknown vegetables that are sweetened by tomato juice after being boiled and stewed, and these ingredients are added to the soup that is simmered with precious spices, herbs, and cooking wine. "

The smoothness of the vegetables and the softness of the brisket give the dish a magical touch when it comes into contact with the mouth.

"If I had to say it in one sentence, it would be in terms of universal reason...... It's delicious!

" This beef brisket with tomato sauce hit Zhongli's stomach pouch, and he couldn't help but let out such admiration, and he couldn't even think of what words to use to describe this deliciousness, and in the end he could only summarize it as "delicious".

Then, as if he couldn't bear it any longer, Zhongli kept scooping up the beef stew little by little with a silver-glowing spoon and savoring the flavor.

After enjoying the soup of the beef brisket in tomato sauce, Zhongli began to scoop up the unknown vegetables that had been simmered for a long time with a spoon, and served them in his mouth with the soft and glutinous beef brisket.

"Hmm....... Sure enough, not only was the soup delicious, but even the vegetables were added to my taste, and finally the brisket.

"The brisket that melts in the mouth after absorbing the soup and is so soft that it melts in your mouth, and the white vegetables that the chef deliberately does not cook and do not absorb the flavor, slowly melt in the mouth, and finally mix with the flavor of the soup, it is a perfect match!" In

fact, Zhongli usually doesn't like this white vegetable very much, because he always feels that the taste is a little strange, but when Su Mufeng adds it to this bowl of soup, it is a different matter.

Eventually, Zhongli began to scoop up the remaining brisket with a spoon, cut it into small pieces the size of a human mouth, and began to pour them into his mouth one bite at a time.

These carefully stewed briskets, melt in your mouth, and the rich flavor of the sauce makes Zhongli feel like he has traveled back thousands of years to a happy time when he didn't experience wear and tear.

At that time, Zhongli did not have the name Zhongli, nor did he have the burden of being an emperor, and he was very happy and comfortable.

Zhongli was so busy tasting the brisket that he didn't have time to talk.

Phew.......

After the big bowl of beef brisket in front of him disappeared from his mouth, Zhongli sighed slightly.